Enumeration, Genetic Characterization and Antimicrobial Susceptibility of Lactobacillus and Streptococcus Isolates from Retail Yoghurt in Beijing, China

Lactic acid bacteria （LAB） are widely used in food industries. Correct identification and safety evaluation of these bacteria at the species even strain level should take considerations into account. In this study, the LAB were recovered from yoghurt and characterized phenotypically and genetically....

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Bibliographic Details
Published in:Biomedical and environmental sciences 2014-09, Vol.27 (9), p.740-748
Main Authors: DONG, Yin Ping, CHEN, Qian, CUI, Sheng Hui, LI, Feng Qin
Format: Article
Language:English
Subjects:
China
Drug Resistance, Bacterial
Electrophoresis, Gel, Pulsed-Field
Fast Foods - microbiology
Lactobacillus - isolation & purification
Lactobacillus - physiology
Microbial Sensitivity Tests
RNA, Ribosomal, 16S - genetics
Streptococcus - isolation & purification
Streptococcus - physiology
Yogurt - microbiology
中国
乳杆菌
北京
嗜热链球菌
枚举
特征和
酸奶
零售
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Summary:Lactic acid bacteria （LAB） are widely used in food industries. Correct identification and safety evaluation of these bacteria at the species even strain level should take considerations into account. In this study, the LAB were recovered from yoghurt and characterized phenotypically and genetically. Fifty-two isolates of LAB from 31 yoghurt samples were cultured and grouped into 6 species including Luctobucillus bulguricus （24 isolates）, Streptococcus thermophilus （15 isolates）, L. ucidophilus （7 isolates）, L. porucusei/cusei （3 isolates）, L. delbrueckii （2 isolates）, and L. fermentum （1 isolate）, based on their Gram-staining, colony morphology and biochemical properties.
ISSN:0895-3988
2214-0190
DOI:10.3967/bes2014.109